Tuesday 28 February 2017

Oyster Sauce Chicken With Citrus Mint Salad

Oyster Sauce Chicken With Citrus Mint Salad

Here are the complete recipe for oyster sauce chicken with citrus mint salad


For the marinade:

- garlic 3 large cloves

- onion 1, medium sized

- oyster sauce 100ml

- light soy sauce 4 tbsp

- honey 3 tbsp

- chilli sauce 3 tbsp

For the salad:

- fish sauce 2 tsp
- caster sugar 1 tbsp

- lime juice 2 tbsp

- mint leaves 10

- coriander leaves a large handful

- chilli 1, medium-sized

- pink grapefruit 1

- cashews 2 handfuls, roasted and salted


-To make the marinade peel the garlic then crush the cloves to a paste using a pestle and mortar and a pinch of salt. Put the paste into a large mixing bowl. Peel the onion, cut it in half and chop it very finely. Combine with the garlic.

- Put the oyster and soy sauces, the honey and the chilli sauce into the mixing bowl and stir thoroughly. Push the chicken pieces into the marinade, turn them over and leave in a cool place for an hour or two.

- Set the oven at 180C/gas mark 4. Place the chicken pieces into a nonstick roasting tin, spoon over half the marinade and place in the preheated oven. Roast for 45 minutes, basting once or twice with the remaining marinade, and regularly checking their progress. Cover the roasting tin with foil if necessary.

- To make the salad, combine the fish sauce, caster sugar and lime juice in a small bowl. Roughly chop or tear the mint leaves and add to the bowl, together with the coriander leaves. Finely chop the chilli and add to the dressing.

- Slice the ends from the grapefruit, place it flat on the chopping board then slice away the peel and white pith a sharp kitchen knife. Remove the segments of flesh from the skin. Put the grapefruit into the dressing and leave for 10 minutes before adding the cashew nuts and serving.



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